Simple, practical, and full of everyday flavour, Chana Sandwich | Indian Chickpea Sandwich is a vegetarian North Indian breakfast, snacks made with simple everyday ingredients in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Breakfast, Snacks
  • Cuisine: North Indian

Ingredients

  • 4 to 6 slices bread (- whole wheat bread or white bread or brown bread)
  • ½ to ¾ cup chana masala (or chole masala)
  • 1 onion (- small sized, sliced thinly)
  • 1 tomato (- small to medium, sliced thinly)
  • 1 green bell pepper (- small to medium (capsicum or shimla mirch) - sliced thinly)
  • 1 teaspoon chaat masala powder (or sandwich masala)
  • 1 teaspoon roasted cumin powder
  • black salt (or rock salt (edible and food grade), as required)
  • butter ((softened) or olive oil for spreading on the bread slices)
  • cheddar (or mozzarella cheese, thinly sliced or grated as required - optional)
  • tomato ketchup
  • Green Chutney (- optional)
  • Tamarind Chutney (- optional)

Method

  1. Trim the edges of the bread if you prefer.
  2. Spread the butter or brush the olive oil lightly on all the bread slices.
  3. Add 1 or 2 tablespoons of the chana masala and spread it evenly on the bread.Ensure that the chana masala or chole masala is dry or semi-dry and does not have any curry or gravy consistency as this will make the bread soggy.
  4. Top with 2 to 3 thin slices each of onion, tomato and capsicum.
  5. Sprinkle a few pinches of chaat masala, roasted cumin powder and black salt.
  6. If you want you can top with some grated cheese.
  7. Cover with another slice of bread.
  8. Toast the chana sandwich in a sandwich maker or grill till golden and crisp.
  9. Spread some olive oil or butter on top of the chole sandwiches if required.
  10. Serve the Chana Sandwich hot with green chutney or sweet tamarind chutney or tomato ketchup.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.